Viewpoint
Viewpoint: A maître d’ with perfect composure
With diners turning away from rigid formality, Peter Hancock asks why we don’t embrace a bit of theatre when it comes to service
Viewpoint: Hawksmoor's turf partnership with a surf maestro
Both sides benefit when you align on the basis of your principles and your approach rather than your products, says Will Beckett
Viewpoint: training is the key to staff retention
Viewpoint: collaboration is the key to success
Viewpoint: end shadowy practices of dark kitchens
Viewpoint: Be an accessibility champion
Viewpoint: It's time to put staff wellness at the heart of your company culture
Viewpoint: let's not play the blame game
Viewpoint: It's time to future-proof your business
From 3D-printed meals to DNA-profiled diners and virtual chefs, it's not too early to ready yourself[...]
Viewpoint: flexibility for working parents – there's still work to be done
Viewpoint: service isn't a science, it's an art
Viewpoint: why do hotels ignore female sanitary needs?
Viewpoint: the business of F&B – innovate or die
Viewpoint: saving the planet is a team sport
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